Servings: 2 servings
Prep time: 8 minutes
Cook time: 20 minutes
Total time: 28 minutes
Ingredients
- 1/2 cup Unsalted butter melted
- 1/4 tsp Garlic powder
- 2 tbsp. Freshly squeezed lemon juice
- 1 cup Unseasoned Panko breadcrumbs
- 1 1/2 tsp Dry mustard
- 1 1/2 tsp Ground black pepper
- 3/4 tsp Ground nutmeg
- 1/2 tsp Ground ginger
- 1/2 tsp Paprika
- 1/2 tsp Crushed red pepper flakes
- 1/2 tbsp. Olive oil
- 2 Tilapia filets rinsed and patted dry
- Optional: Thinly sliced lemons for garnish
Instructions
- To begin, preheat your oven to 375 degrees.
- In a shallow dish of medium size, combine melted butter, garlic powder, and freshly squeezed lemon juice. Set the mixture aside.
- In another shallow dish of medium size, combine Panko breadcrumbs and the rest of the dry seasonings, and mix them well.
- Gently coat each filet with the butter mixture and then with the Panko mixture, ensuring you coat the fish as much as possible.
- Heat olive oil in a non-stick, oven-safe skillet over high heat. Once the oil and pan are hot, add the Panko-coated filets. Pour the remaining lemon-butter mixture over and around the fish, and carefully pat as much of the remaining Panko coating on the fish as possible. If you want, add some thinly sliced lemons to brown for garnish and added lemon flavor. Heat on high until the bottom side turns golden brown and the butter starts to brown, which takes about 2-4 minutes. Be careful not to burn the butter or the fish.
- Once the bottom side is golden brown, carefully flip the filets over and place the skillet into the oven. Bake until the fish breaks apart easily with the twist of a fork, which should take about 10-12 minutes, depending on the size of the filets. Be careful not to overcook the fish at this point.
- Finally, remove the skillet from the oven and serve immediately. If desired, garnish with a slice of lemon.
Nutrition Facts
Calories: 678 kcal
Fat: 53.4g
Protein: 27.5g
Net Carbohydrates: 25.1g
Sodium: 111.2mg
Iron: 1.6mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to store the Keto Crispy Panko-Crusted Tilapia
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.